Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer

Definitions

• the present invention relates to a beer-taste beverage.
• the present invention provides a beer-taste beverage having a low ethanol content and an excellent fermentation feeling and flavor typical of a beer-taste beverage, and a method for producing the same.
• the present invention includes the following aspects of the invention.
• Diacetyl is contained in an amount of less than 0.07 mass ppm
• ethyl acetate is contained in an amount of 0.07 mass ppm or more
• ethanol is contained in an amount of 0.4 (v / v)% or more and less than 1.5 (v / v)%.
• the content of H 2 S is less than 5 mass ppb
• the beer-taste beverage according to [1] which has a pH of less than 4.0.
• the amount of yeast added is 40 ⁇ 10 6 cells / mL or more, Fermentation temperature is 0.6-6.0 ° C, How to make beer-taste beverages.
• the low-alcohol beer is less than 5 ppb by weight of H 2 S, diacetyl less than 0.07 ppm by weight, ethyl acetate 0.07 mass ppm or more, and, ethanol 0.4 (v / v)% or more 1.
• the beer-taste beverage of one preferred embodiment of the present invention can be a beverage having a low ethanol content and an excellent fermentation feeling and flavor like a beer-taste beverage.
• the beer-taste beverage of one aspect of the present invention is a beverage having a lower ethanol content than a general beer-taste beverage, and specifically, ethanol is 0.4 (v / v)% or more. It is a beverage contained in an amount of less than 5 (v / v)%.
• ethanol is 0.4 (v / v)% or more.
• It is a beverage contained in an amount of less than 5 (v / v)%.
• the "beer-taste beverage” is not particularly limited as long as it is a beverage exhibiting the flavor of beer.
• beer-taste beverage examples include alcohol-containing beer-taste beverages, non-alcoholic beer-taste beverages having an alcohol content of less than 1 (v / v)%, and the like. That is, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor, unless otherwise specified. Therefore, it is not limited to beverages produced by adding yeast to wheat juice and fermenting, but also esters, higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate), 4 -Includes carbonated beverages to which beer fragrances including vinyl guayacol, linalol, etc.
• the beer-taste beverage of the present invention may be a malt-based beer-taste beverage that uses malt as a raw material, or a malt-free beer-taste beverage that does not use malt, but a malt-based beer-taste beverage is preferable. Beer-taste beverages using barley malt are more preferred.
• the beer-taste beverage of the present invention is a fermented beer-taste beverage having a final fermentation degree (LA) of 60% or less, which is obtained through a fermentation step using top-fermenting yeast (Saccharomyces Cerevisiae, etc.) or bottom-fermenting yeast.
• LA final fermentation degree
• the beer-taste beverage of the present invention may be a distilled liquor-containing beer-taste beverage containing distilled liquor such as spirits, whiskey, and shochu, and among them, the spirits-containing beer-taste beverage is preferable.
• the ethanol content of the beer-taste beverage of one aspect of the present invention is less than 1.5 (v / v)%, but is preferably 1.3 (from the viewpoint of making a beer-taste beverage with a further improved fermentation feeling). Less than v / v)%, more preferably less than 1.1 (v / v)%, even more preferably less than 1.0 (v / v)%, less than 0.9 (v / v)%, 0. It may be less than 8 (v / v)%, less than 0.7 (v / v)%, and less than 0.6 (v / v)%.
• the ethanol content of the beer-taste beverage of one aspect of the present invention is 0.4 (v / v)% or more, preferably 0.41 (v / v)% or more, more preferably 0.42. (V / v)% or more, more preferably 0.43 (v / v)% or more, still more preferably 0.44 (v / v)% or more, still more preferably 0.45 (v / v)%. The above is even more preferably 0.48 (v / v)% or more, and particularly preferably 0.50 (v / v)% or more. In the present specification, the ethanol content is expressed as a volume / volume-based percentage (v / v)%.
• the ethanol content of the beverage can be measured by any known method, for example, by a vibration densitometer.
• the ethanol content can be adjusted by adding diluted water or carbonated water, the type of raw material (fermentation, corn glitz, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the charging tank.
• the beer-taste beverage of the present invention contains diacetyl in an amount of less than 0.07% by mass, and the content of diacetyl is preferably 0.068% by mass or less, more preferably 0.065% by mass or less, and 0.063% by mass. It is more preferably ppm or less.
• the content of diacetyl in the beer-taste beverage of the present invention is 0.060 mass ppm or less, 0.058 mass ppm or less, 0.056 mass ppm or less, 0.053 mass ppm or less, or 0.050 mass ppm or less. May be.
• the content of diacetyl in the beer-taste beverage of the present invention is not particularly limited at the lower limit, but is 0.001 mass ppm or more, 0.01 mass ppm or more, 0.02 mass ppm or more, 0.03 mass ppm or more. , 0.04 mass ppm or more, or 0.05 mass ppm or more.
• the content of diacetyl may be adjusted by adding diacetyl to a beer-taste beverage, or may be adjusted by appropriately setting fermentation conditions and the like.
• the content of diacetyl can be measured by gas chromatography.
• diacetyl-containing fragrance To adjust the content of diacetyl, add diluted or carbonated water, add diacetyl-containing fragrance, amount of diacetyl-containing fragrance, amount of diacetyl-containing raw material, add diacetyl-containing raw material, type of raw material, amount of raw material, enzyme Type, amount of enzyme added, timing of enzyme addition, set temperature of each temperature range when preparing wheat juice (including during saccharification), holding time and pH, original extract concentration of pre-fermentation liquid, pH of pre-fermentation liquid , Original extract concentration in fermentation process, pH in fermentation process, fermentation conditions (pH, oxygen concentration, aeration conditions, yeast varieties, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure Settings, carbon dioxide concentration, post-fermentation conditions, aging conditions, cooling timing, temperature change timing, etc.) can be appropriately set.
• the content of H 2 S in the beer-taste beverage of the present invention is less than 5 mass ppb. Since a hot spring odor is emitted when the amount of H 2 S contained in the beverage is large, the content of H 2 S is preferably 4.5 mass ppb or less, more preferably 3.5 mass ppb, still more preferably 3.0 mass ppb or less. , 2.5 mass ppb or less is more preferable, 2.4 mass ppb or less is further preferable, 2.3 mass ppb or less is further preferable, 2.2 mass ppb or less is further preferable, and 2.1 mass ppb or less is further preferable.
• the beverage of the present invention is particularly preferably free of H 2 S.
• the content of H 2 S can be determined by gas chromatography.
• Adjustment of the content of H 2 S, the addition of dilution water or carbonated water, the kind of raw materials, the amount of raw materials, the type of enzyme, the amount of the enzyme, the timing of addition of the enzyme, the preparation of the wort (during saccharification Set temperature, holding time and pH of each temperature range (including), original extract concentration of pre-fermentation liquid, pH of pre-fermentation liquid, original extract concentration in fermentation process, pH in fermentation process, fermentation conditions (pH, oxygen concentration) , Aeration conditions, yeast varieties, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, post-fermentation conditions, aging conditions, cooling timing, temperature change timing, etc.), Beer fermentation conditions and the like can be set as appropriate.
• H 2 S is to generate yeast. If you want to reduce H 2 S from a beverage or fermented liquid (including during fermentation and when fermentation is completed) after production, use a method of sending gas such as carbon dioxide or nitrogen to the tank, so-called bubbling, to increase the amount of H 2 S. Can be reduced. It can also be reduced by raising the temperature.
• gas such as carbon dioxide or nitrogen
• the beer-taste beverage of the present invention has an ethanol content of less than 1.5 (v / v)%, it is necessary to guarantee microorganisms by lowering the pH. Specifically, it is necessary to add an organic acid, which is an acidity-imparting substance, within a range that does not impart an unsuitable acidity to the beverage while keeping the pH below a certain value.
• an organic acid which is an acidity-imparting substance
• the pH is lowered to ensure microbial assurance, and an inappropriate acidity is not imparted to the beverage. Is possible.
• the beer-taste beverage of one aspect of the present invention is a fermented beer-taste beverage having a final fermentation degree (LA) of 60% or less from the viewpoint of further improving the fermented feeling that is typical of beer-taste beverages.
• LA final fermentation degree
• the beer-taste beverage of the present invention contains ethyl acetate in an amount of 0.07 mass ppm or more.
• the content of ethyl acetate is preferably 0.1 mass ppm or more, more preferably 0.15 mass ppm or more, still more preferably 0.3 mass ppm or more, still more preferably 0.5 mass ppm or more, still more preferably.
• the content of ethyl acetate is preferably 55 mass ppm or less, more preferably 50 mass ppm or less, further preferably 45 mass ppm or less, still more preferably 40 mass ppm or less, still more preferably 37.5 mass ppm or less. , More preferably 35 mass ppm or less, further preferably 32.5 mass ppm or less, particularly preferably 30 mass ppm or less, 25 mass ppm or less, 20 mass ppm or less, 15 mass ppm or less, 10 mass ppm or less, It may be 5 mass ppm or less, 3 mass ppm or less, 2 mass ppm or less, and 1.5 mass ppm or less.
• the content of ethyl acetate can be measured by gas chromatography.
• To adjust the content of ethyl acetate add diluted water or carbonated water, add fragrance containing ethyl acetate, amount of fragrance containing ethyl acetate, amount of raw material containing ethyl acetate, add raw material containing ethyl acetate, raw materials containing ethyl acetate.
• Type amount of ethyl acetate substrate, amount of raw material to be the substrate of ethyl acetate, type of enzyme, amount of enzyme added, timing of addition of enzyme, saccharification time in the preparation tank, protein decomposition time in the preparation tank, preparation
• the pH in the tank, the pH in the preparation process (the process of producing wheat juice from the addition of malt to the addition of yeast), the amount of acid added for pH adjustment, and the timing of pH adjustment (at the time of preparation, fermentation, fermentation completion) Time, before beer filtration, after beer filtration, etc.), set temperature and holding time of each temperature range when preparing wheat juice (including during saccharification), original extract concentration of pre-fermentation liquid, original extract concentration in fermentation process, Fermentation conditions (oxygen concentration, aeration conditions, yeast varieties, yeast addition amount, yeast growth number, fermentation removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be appropriately set. ..
• the beer-taste beverage according to one aspect of the present invention preferably contains isoamyl acetate in an amount of 0.001 mass ppm or more in order to further improve the fermentation feeling.
• the content of isoamyl acetate is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.02% by mass or more, still more preferably.
• the content of isoamyl acetate is preferably 25 mass ppm or less, more preferably 20 mass ppm or less, still more preferably 15 mass ppm or less, still more preferably 12.5 mass ppm or less, still more preferably 10 mass ppm or less.
• the content of isoamyl acetate can be measured by gas chromatography.
• Type amount of isoamyl acetate substrate, amount of raw material used as substrate for isoamyl acetate, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, protein decomposition time in the preparation tank, preparation
• the pH in the tank, the pH in the preparation process (the process of producing wheat juice from the addition of malt to the addition of yeast), the amount of acid added for pH adjustment, and the timing of pH adjustment (at the time of preparation, fermentation, fermentation completion) Time, before beer filtration, after beer filtration, etc.), set temperature and holding time of each temperature range when preparing wheat juice (including during saccharification), original extract concentration of pre-fermentation liquid, original extract concentration in fermentation process, Fermentation conditions (oxygen concentration, aeration conditions, yeast varieties, yeast addition amount, yeast growth number, fermentation removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be appropriately set. ..
• the final fermentation degree (LA) of the beer-taste beverage of the present invention is 60% or less, but the viewpoint of further improving the fermentation feeling like a beer-taste beverage while suppressing the entanol content to less than 1.5 (v / v)%. Therefore, the final fermentation degree (LA) is preferably 15% or more, more preferably 16% or more, further preferably 17% or more, further preferably 18% or more, further preferably 19% or more, and more preferably 20% or more. More preferably, 21% or more is even more preferable, 23% or more is even more preferable, 25% or more is even more preferable, 27% or more is even more preferable, 29% or more is more preferable, 31% or more is even more preferable, and more.
• the final fermentation degree (LA) of the beer-taste beverage may be 34% or more, 37% or more, or 40% or more, 48% or less, 45% or less, 42% or less, 41% or less, 40% or less. , 39% or less, 38% or less, 37% or less, 36% or less, 35% or less, 34% or less, 33% or less, 32% or less, or 31% or less.
• final fermentation degree (LA) is the revised BCOJ beer analysis method, Beer Brewing Association, International Technical Committee [Analysis Committee], 2013 supplementary revision (Japan Brewing Society) 8.11 final fermentation degree. It can be measured according to the contents described.
• the final fermentation degree (LA) value of the beer-taste beverage can be controlled, for example, by adjusting the saccharification conditions of the raw materials, the type and blending amount of the raw materials, and the like. For example, if the saccharification time is lengthened at a temperature at which the saccharifying enzyme exhibits high activity, the decomposition of starch and high molecular weight sugar proceeds, and the final fermentation degree (LA) value increases. By using malt with strong saccharification power, the final fermentation degree (LA) value becomes large. In addition, the final fermentation degree (LA) value is increased by using a sugar solution that is easily assimilated by yeast as a raw material.
• the lactic acid content of the beverage of the present invention is preferably 1000% by mass or less, more preferably 900% by mass or less, further preferably 700% by mass or less, and further preferably 500% by mass or less. Is even more preferable, 300 mass ppm or less is further preferable, and 200 mass ppm or less is particularly preferable.
• the lactic acid content of the beverage of the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 100% by mass or more. , 110 mass ppm or more is further preferable, 130 mass ppm or more is further preferable, and 150 mass ppm or more is particularly preferable.
• the phosphate content of the beverage of the present invention is preferably 1000% by mass or less, more preferably 900% by mass or less, still more preferably 700% by mass or less, in order not to impart an unsuitable acidity to the beer-taste beverage.
• 500 mass ppm or less is further preferable
• 300 mass ppm or less is further preferable
• 200 mass ppm or less is particularly preferable.
• the phosphate content of the beverage of the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 100% by mass or more.
• 120 mass ppm or more is further preferable
• 140 mass ppm or more is further preferable
• 160 mass ppm or more is particularly preferable.
• the beer-taste beverage of the present invention preferably contains lactic acid and phosphoric acid.
• the total content of lactic acid and phosphoric acid is preferably 1700 mass ppm or less, more preferably 1300 mass ppm or less, further preferably 1000 mass ppm or less, and further preferably 700 mass ppm or less, from the viewpoint of imparting a moderate acidity to the beer-taste beverage.
• 500 mass ppm or less is particularly preferable, and from the viewpoint of lowering the pH of the beverage to obtain a microbial guarantee, 100 mass ppm or more is more preferable, 150 mass ppm or more is further preferable, and 200 mass ppm or more is further more preferable. It is preferable, and 300 mass ppm or more is particularly preferable.
• the content of lactic acid and phosphoric acid in the beer-taste beverage of the present invention can be controlled, for example, by adjusting the amount of raw materials having a high content of lactic acid, phosphoric acid, lactic acid or phosphoric acid.
• the beer-taste beverage of the present invention may contain an organic acid other than lactic acid and phosphoric acid.
• the content of organic acids other than lactic acid and phosphoric acid is less than 100 parts by mass, less than 70 parts by mass, less than 50 parts by mass, less than 20 parts by mass, and 10 parts by mass with respect to 100 parts by mass of the total amount of lactic acid and phosphoric acid. Less than, less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, or 0 parts by mass.
• the content of lactic acid and phosphoric acid in the beer-taste beverage of the present invention can be measured by, for example, high performance liquid chromatography.
• the real extract concentration is preferably 1 (w / w)% or more, more preferably 2 (w / w)% or more, still more preferably 3 (w / w)% or more. , More preferably 4 (w / w)% or more, still more preferably 5 (w / w)% or more, even more preferably 6 (w / w)% or more, still more preferably 6.5 (w / w). )% Or more, more preferably 7 (w / w)% or more, particularly preferably 7.5 (w / w)% or more, 7.7 (w / w)% or more, 7.8 (w / w /).
• the real extract concentration is preferably 10 (w / w)% or less, more preferably 9.5 (w / w)% or less, still more preferably 9 (w / w / w / w / It is w)% or less, more preferably 8.5 (w / w)% or less, still more preferably 8.4 (w / w)% or less, and even more preferably 8.3 (w / w). )% Or less, and even more preferably 8.2 (w / w)% or less.
• the real extract concentration can be measured by the method described in the revised BCOJ Beer Analysis Method Beer Brewing Association International Technical Committee [Analysis Committee] ed. can.
• the real extract concentration can be adjusted by adding diluted water or carbonated water, the type of raw material (wort, corn writ, sugar solution, etc.), wort crushed grain size, wort crushing method (wet crushing, dry crushing, etc.), and wort crushing.
• Humidity degree of humidity control
• temperature at wort crushing type of mill used for wort crushing, amount of raw materials, type of enzyme, amount of enzyme added, timing of addition of enzyme, time of enzymatic decomposition, preparation Saccharification time in the tank, protein decomposition time in the preparation tank, pH in the preparation tank, pH in the preparation process (wort production process from wort injection to before wort addition), amount of acid added for pH adjustment , Timing of pH adjustment (at the time of preparation, at the time of fermentation, at the time of completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), set temperature and holding time of each temperature range, wort Filtering time, temperature during wort filtration, pH during wort filtration, wort recovery amount during wort filtration, amount of sparging water during wort filtration, pH of sparging water during wort filtration, wort Sparging water temperature during filtration, fermentation conditions (oxygen concentration, aeration conditions, yeast varieties, yeast addition amount, yeast growth number,
• beverages having a lower ethanol content than general beer-taste beverages tend to have a low content of organic acids obtained by fermentation, so that the refreshing aftertaste of beer tends to be insufficient.
• the upper limit of the pH of the beer-taste beverage is preferably less than 4.0, more preferably 3.9 or less, still more preferably 3.8 or less, still more preferably 3.7 or less, and particularly preferably 3.6 or less. ..
• the lower limit of the pH of the beer-taste beverage is preferably 2.7 or more, more preferably 2.8 or more, still more preferably 3.0 or more, still more preferably 3.1 or more, still more preferably 3. It is .2 or more, and particularly preferably 3.3 or more.
• To adjust the pH add diluted water or carbonated water, the type of raw material (fermentation, corn glitz, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the saccharification time in the preparation tank.
• the addition amount, the number of yeast growths, the timing of removing yeast, the fermentation temperature, the fermentation time, the pressure setting, the carbon dioxide concentration, etc. can be appropriately set.
• the color of the beer-taste beverage of one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a coloring agent. Etc. may be added to give a desired color.
• the color of the beverage can be discriminated by the naked eye, but it may be defined by the total light transmittance, the chromaticity, or the like.
• the beer-taste beverage of one aspect of the present invention may be any form in which the beverage is packed in a container, and examples of the container include, for example, bottles, PET bottles, cans, or barrels, but it is particularly easy to carry. From the viewpoint of the above, cans, bottles or PET bottles are preferable.
• Malt may or may not be used with water as the main raw material for the beer-taste beverage of one aspect of the present invention. Further, hops may be used, and in addition, distilled liquor, sweetener, water-soluble dietary fiber, bitterness or bitterness-imparting agent, antioxidant, flavor, acidity-imparting substance and the like may be used.
• the malt refers to malt seeds such as barley, wheat, rye, oats, oats, adlay, and oats that have been germinated, dried, and rooted.
• the variety may be any.
• barley malt is preferable as the malt to be used.
• Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages.
• barley such as two-row barley and six-row barley, but any of them may be used.
• colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.
• grains other than malt may be used together with malt.
• Such grains include, for example, wheat that does not fall under malt (barley, wheat, rye, crow barley, oats, pigeons, starch, etc.), rice (white rice, brown rice, etc.), corn, corn, potatoes, etc. , Beans (soybeans, oats, etc.), buckwheat, sorghum, oats, hie, starch obtained from them, extracts (extracts) thereof and the like.
• a liquid sugar containing a carbon source and a nitrogen source as an amino acid-containing material such as the above-mentioned grains other than malt.
• hop form used in one aspect of the present invention examples include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isodized hop or a reduced hop may be used. The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1% by mass with respect to the total amount of the beverage.
• the beer-taste beverage of one aspect of the present invention can contain a pre-prepared distilled liquor as an alcohol component.
• distilled liquor is not particularly limited, and examples thereof include raw alcohol, spirits, vodka, rum, tequila, gin, and shochu.
• spirits are alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, if necessary, using an enzyme agent, fermenting them with yeast, and then further distilling them. means.
• the sweetener examples include a commercially available saccharified solution obtained by decomposing starch derived from grains with an acid or an enzyme, commercially available sugars such as starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned.
• the form of these saccharides may be a liquid such as a solution or a solid such as a powder.
• the type of starch raw material grain the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids.
• a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid.
• sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof can also be used.
• artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose and the like.
• water-soluble dietary fiber examples include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. from the viewpoint of versatility such as stability and safety. , Indigestible dextrin or polydextrose is preferred.
• the bitterness is preferably imparted by hops or the like, but a bitterness agent or a bitterness-imparting agent may be used together with or in place of hops.
• the bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and effervescent liquor can be used.
• the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.
• the fragrance is not particularly limited, and a general beer fragrance can be used. Beer flavors are used for beer-like flavoring.
• the beer fragrance include esters, higher alcohols and the like, and specific examples thereof include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, ethyl caproate, 4-vinylguaiacol and acetaldehyde.
• the beer-taste beverage of one aspect of the present invention may contain an acidity-imparting substance other than lactic acid and phosphoric acid.
• an acidity-imparting substance other than lactic acid and phosphoric acid is not particularly limited as long as it imparts acidity, but for example, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, tartaric acid, pyruvate, and pyro. Glutamic acid, brewed vinegar and salts thereof can be used.
• the acidity-imparting substances citric acid, tartaric acid, brewed vinegar, and salts thereof are preferable, and brewed vinegar is more preferable.
• two or more components may be used in combination as the acidity-imparting substance.
• the content of all acidity-imparting substances including lactic acid and phosphoric acid is such that the acidity-imparting substance has an acidity of 0.01 to 0.4% from the viewpoint of improving the refreshing feeling of the aftertaste. Is preferable.
• “Acidity” means what is calculated based on the acidity measuring method specified in the Japanese Agricultural Standards (August 8, 2006, Agricultural Water Declaration No. 1127).
• Carbon dioxide gas contained in the beer-taste beverage of one aspect of the present invention may be added by mixing with carbonated water, or carbon dioxide gas may be added directly to the raw material liquid.
• the carbon dioxide concentration of the beer-taste beverage of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w). % Or more, more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and preferably 0.80 (w / w)% or less. More preferably 0.70 (w / w)% or less, still more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, and particularly preferably 0.55 (w). / W)% or less.
• the carbon dioxide gas concentration is measured by immersing the container containing the target beverage in a water tank at 20 ° C. for 30 minutes or more while shaking it occasionally to adjust the temperature of the beverage to 20 ° C.
• the measurement can be performed using an apparatus (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).
• the amount of carbon dioxide gas contained in the beer-taste beverage is represented by the carbon dioxide gas pressure of the beverage, but is not particularly limited as long as the effect of the present invention is not impaired.
• the upper limit of the carbon dioxide gas pressure of the beverage is 5.0kg / cm 2, 4.5kg / cm 2 or 4.0 kg / cm 2
• the lower limit is 0.20kg / cm 2
• 0.50kg / It is cm 2 or 1.0 kg / cm 2
• any of these upper and lower limits may be combined.
• carbon dioxide gas pressure of the beverage 0.20 kg / cm 2 or more 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more 4.5 kg / cm 2 or less, or, 1.0 kg / cm 2 or more 4. It may be 0 kg / cm 2 or less.
• the gas pressure means the gas pressure in the container, except for special cases.
• the pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C to a gas internal pressure gauge, the stopcock of the gas internal pressure gauge is opened once to release the gas, the stopcock is closed again, and the gas internal pressure gauge is measured. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
• additives may be added, if necessary, as long as the effects of the present invention are not impaired.
• additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
• the colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used.
• Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, and plants such as corn and soybean.
• Proteins, peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extracts and the like can be appropriately used.
• the fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
• benzoic acid, benzoate such as sodium benzoate, and dimethyl dicarbonate may be added.
• the beer-taste beverage of the present invention is a fermented beer-taste beverage including a fermentation step.
• a method for producing a beer-taste beverage according to one aspect of the present invention will be described.
• the method for producing a beer-taste beverage of the present invention is not particularly limited, and examples thereof include methods having the following steps (1) and (2).
• -Step (1) A step of preparing a fermentation raw material liquid by saccharifying a mixture containing various raw materials such as water and malt.
• -Step (2) A step of adding yeast to the fermentation raw material liquid to perform alcoholic fermentation.
• one or more of the following steps (3) to (7) may be further provided, if necessary.
• ⁇ Step (5) H 2 S content step of adjusting the.
• -Step (6) A step of adjusting the ethanol content.
• -Step (7) A step of adjusting the lactic acid content and / or the phosphoric acid content.
• Step (1) is a step of preparing a fermentation raw material liquid by saccharifying a mixture containing various raw materials such as water and malt. It is preferable to use grains as raw materials, and it is more preferable to use wheat and malt.
• the malt ratio is not particularly limited, but the upper limit is 100% or less, preferably 90% or less, more preferably 80% or less, further preferably 70% or less, still more preferably 60% or less, and the lower limit value. It is preferably adjusted to be preferably 10% or more, more preferably 15% or more, still more preferably 17.5% or more, still more preferably 20% or more, and particularly preferably 22.5% or more.
• a method for preparing the fermentation raw material liquid a method is obtained in which raw materials such as water and malt are put into a charging kettle or a charging tank, and if necessary, an enzyme such as amylase is added to prepare a mixture, and then saccharification treatment is performed. Can be mentioned. After that, it is preferable that the obtained fermentation raw material liquid is filtered and boiled to remove solids such as coagulated protein in a clarification tank.
• hops In addition to water and malt, hops, dietary fiber, sweeteners, antioxidants, bitterness-imparting agents, flavors, acidity-imparting substances, pigments and the like may be added as the mixture to be subjected to the saccharification treatment. These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the completion of the saccharification treatment. In addition, these may be added after the alcoholic fermentation of the next step.
• the mixture to which the raw material is added is heated to saccharify the starch of the raw material.
• the temperature and time of the saccharification treatment are appropriately adjusted depending on the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, and the like.
• the step (2) is a step of adding yeast to the fermentation raw material liquid obtained by the saccharification treatment in the step (1) to perform alcoholic fermentation.
• the yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and may be top-fermented yeast or bottom-fermented yeast. Although good, it is preferable to use bottom fermenting yeast.
• Yeast may be added to the fermentation raw material solution as it is in a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the fermentation raw material solution. Further, after centrifugation, the supernatant may be completely removed before addition.
• the amount of yeast added to the fermentation feedstock solution can be appropriately set, but is preferably 40 ⁇ 10 6 cells / ml or more, and more preferably 40 ⁇ 10 6 cells / ml to 1 ⁇ 10 8 cells / ml. ..
• Fermentation conditions for alcoholic fermentation can be set as appropriate, but the ethanol content in the finally obtained beer-taste beverage is 0.4 (v / v)% or more and 1.5 (v / v). % less, diacetyl content of less than 0.07 mass ppm, and it is preferable to set such that the content of H 2 S is less than 5 mass ppb. Since the ethanol content increases in a short time when the fermentation rate is high, it is preferable to ferment at a temperature lower than usual.
• the fermentation temperature is preferably 21 ° C. or lower, more preferably 15 ° C. or lower, still more preferably 9 ° C. or lower, still more preferably 5 ° C. or lower, still more preferably 4 ° C.
• the lower limit of the fermentation time is preferably 1 hour or more, more preferably 5 hours or more, still more preferably 15 hours or more, still more preferably 20 hours or more, still more preferably 25 hours or more, still more preferably 30 hours or more. Especially preferably, it is 35 hours or more.
• the upper limit of the fermentation time is preferably 720 hours or less, more preferably 480 hours or less, still more preferably 360 hours or less, still more preferably 240 hours or less, and particularly preferably 200 hours or less.
• yeast is removed with a filter or the like.
• a step of adding additives such as water, a fragrance, an acidity-imparting substance, and a pigment may be included, if necessary. Further, the maltose content, the original extract concentration, the real extract concentration and the like may be adjusted in the step of adding additives such as water, fragrance, acidity-imparting substance and pigment.
• the order of steps (3), step (4), step (5), step (6) and step (7) is not particularly limited and may be performed from any step.
• step (3) the diacetyl content in the beverage before preparation is measured, and based on the measured value, a raw material containing diacetyl or diacetyl is added, or water or carbonated water is added to dilute the diacetyl content. It is preferable to make adjustments so as to be within the above-mentioned range. Diacetyl is produced during the fermentation process. Therefore, in the step (2), it is preferable to adjust the diacetyl content by stopping the fermentation in the middle. If the diacetyl content is already within the desired range due to the presence of diacetyl derived from the raw materials in the beverage before preparation, it is not necessary to add diacetyl or dilute by adding water in this step. be.
• step (4) the ethyl acetate content in the beverage before preparation is measured, and based on the measured value, a raw material containing ethyl acetate or ethyl acetate is added, or water or carbonated water is added to dilute the mixture. It is preferable to make adjustments so that the ethyl acetate content is within the above range. Ethyl acetate is produced in the fermentation process. Therefore, in the step (2), it is preferable to adjust the ethyl acetate content by stopping the fermentation in the middle.
• the operation of adding ethyl acetate or adding water to dilute the product is performed in this step. Is unnecessary.
• step (5) the H 2 S content in the beverage before adjustment is measured, and based on the measured value, water or carbonated water is added to the beverage to dilute it, and the above range of the H 2 S content is obtained. It is preferable to make adjustments so as to be. H 2 S is produced in the fermentation process. Therefore, in the step (2), by stopping the fermentation in the middle, it is preferable to adjust the H 2 S content. If the H 2 S content is already within the desired range due to the presence of H 2 S derived from the raw material in the beverage before preparation, an operation such as adding water or carbonated water according to this step to dilute the beverage. Is unnecessary.
• the ethanol content can be adjusted by controlling the fermentation conditions of the step (2) and adding raw materials containing ethanol such as distilled liquor, but in the step (2), the fermentation is carried out in the middle. It is preferable to adjust the ethanol content by stopping. Further, the ethanol content may be adjusted by adding water, carbonated water or the like to dilute the mixture.
• step (7) the content of lactic acid and phosphoric acid in the beverage before preparation is measured, and based on the measured value, lactic acid, phosphoric acid, or two acids are added, or water is added to dilute the mixture. It is preferable to adjust the lactic acid content and the phosphoric acid content so as to be in the desired ranges. If the lactic acid content and the phosphoric acid content of the beverage before adjustment are within the desired ranges, adjustment by this step is not necessary.
• the beer-taste beverage thus obtained is filled in a predetermined container and distributed as a product on the market.
• the method for bottling beer-taste beverages is not particularly limited, and a bottling method well known to those skilled in the art can be used.
• the containerging process the beer-taste beverage is filled and sealed in the container.
• a container of any form and material may be used in the container packing step, and examples of the container are as described above.
• steps performed in the production of beer-taste beverages well known to those skilled in the art such as a liquor storage step and a filtration step, may be performed.
• ⁇ Beverage preparation> After the crushed barley malt is put into a charging tank containing 100 L of warm water maintained at 52 ° C., a saccharified solution is obtained so as to have the final fermentation degree (LA) shown in Tables 1 and 2. Adjust the temperature and time. Specifically, the saccharified solution was prepared by gradually raising the temperature while holding the temperature in the temperature range of 45 to 55 ° C. for 5 to 120 minutes and in the temperature range of 60 ° C. to 85 ° C. for 5 to 120 minutes. .. For example, in Example 1, the temperature was maintained at 52 ° C. for 40 minutes, and then at 80 ° C. for 40 minutes to gradually raise the temperature.
• the content of lactic acid and phosphoric acid in the beverage was added so as to be the amounts shown in Tables 1 and 2.
• the malt meal was removed by filtration to obtain wort.
• Liquid sugar and water were added to the obtained wort so as to have the real extract concentrations shown in Tables 1 and 2, and hops were further added and boiled.
• wort to solid-liquid separation treatment after boiling the resulting clear wort is cooled, by the addition of yeast, ethanol content described in Table 1 and Table 2, H 2 S content, diacetyl content
• a fermentation solution is prepared by adjusting the fermentation temperature, fermentation time, addition amount and timing of addition of polysaccharide-degrading enzyme so as to have the amount and ethyl acetate content, and the fermentation solution is filtered to obtain a beer test. Beverages were prepared respectively.
• Example 1 the fermentation temperature 1.0 ° C., subjected to 36 hours fermentation in the number of added yeast (60 ⁇ 10 6 cells / mL ), H 2 S is less than 5 mass ppb, diacetyl is less than 0.07 ppm by weight , It was confirmed that ethyl acetate was 0.07 mass ppm or more, and filtration was carried out.
• the type of enzyme, the amount and timing of addition, the set temperature of each temperature range when preparing the saccharified solution, the holding time, the fermentation temperature, the fermentation conditions such as the fermentation time, etc. appropriately set, ethanol content described in Table 1 and Table 2, H 2 S content, diacetyl content, ethyl acetate content, the final degree of fermentation (LA), were respectively adjusted such that the real extract concentration, etc. ..
• Example 1 to 6 and Comparative Examples 1 and 2 shown in Table 1 the beverages were produced under the same conditions except for the contents of lactic acid and phosphoric acid. From these sensory evaluations, it was found that if the contents of lactic acid and phosphoric acid are within a certain range, the acidity unsuitable for beer-taste beverages can be suppressed. In been Examples 7-12 and Comparative Examples 3-7 in Table 2, the content of lactic acid and phosphoric acid are the same, there by fermentation conditions, ethanol, H 2 S, beverages with varying content of diacetyl, etc. rice field.

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